Save on Pinterest

Creamy Apple Crumb Pie

I revised this classic apple pie recipe from a church cookbook. I knew it was a keeper when my mother-in-law asked for a copy. Linda Pawelski, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 6 cups diced peeled tart apples (about 6 medium)
  • 1 cup reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Directions

  • Line a 9-in. deep-dish pie plate or cast iron skillet with crust; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into crust.
  • For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
  • Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 299 calories, 11g fat (6g saturated fat), 22mg cholesterol, 126mg sodium, 49g carbohydrate (28g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 fruit.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Angel182009
    Nov 14, 2016

    Great recipe! I wanted to try a new recipe different from original. This was a greatChange.

  • pattibourey
    Nov 24, 2013

    Very tasty pie. We had it after Thanksgiving dinner. Yum!

  • elsnana
    Oct 10, 2010

    I have made this pie several times & am about to make it again for our Thanksgiving dinner. We prefer pies without a top crust so we can savour the filling & this pie is excellent for that! I usually use macintosh apples when I can get them fresh & tart, because they break down perfectly when cooked. Cortland hold their shape too well for my liking & take much longer to cook, as do granny smith

  • m_odonnell
    Feb 24, 2009

    My pie actually came out nice and moist. I don't like my pies to be really googy.

  • littlelady88207
    Oct 12, 2008

    I found this pie to be dry. Too many apples for amount of sour cream. I used granny smith apples. I also used 3 tsp. of butter to make the crumbs 2 tsp. not enough for amount of dry ingredents.All in all not a bad pie especially because its not too sweet.Tse